Recipe: Thyme horseradish compound butter

Compound butters are also great on seafood and vegetables. Use your imagination to come up with different seasoning and herb combinations.

8 tablespoons unsalted butter (1 stick), room temperature

2 tablespoons horseradish

1 tablespoon fresh squeezed lemon juice

1 teaspoon grated lemon zest

2 teaspoons Italian parsley, chopped

2 teaspoons fresh thyme, leaves picked and chopped

Kosher salt and fresh ground black pepper, to taste

1

Using a small bowl and a wooden spoon, combine ingredients thoroughly. Season with salt and pepper, to taste.

2

Place a 12-inch piece of plastic wrap on the counter. Spoon the butter into the center along one edge forming a log. Roll the plastic wrap forming a cylinder, about 2 inches in diameter, twisting the ends of the wrap. Refrigerate until firm.